Breaded Chicken Fingers

"Easy to make, but takes time to marinate. If you like garlic, you will like this. Being a former West Virginia girl, I like this with pinto beans, greens and a side of cornbread."
Breaded Chicken Fingers created by Pam-I-Am
Ready In:




  • Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal and refrigerate 2 to 4 hours.
  • In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal and shake to coat.
  • Heat oil in a large, heavy skillet to 375 degrees.
  • Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear.
  • Drain on paper towels.

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  1. weekend cooker
    EXCELLENT !!! I omitted the salt, but other than that what a great recipe. It made for a easy, quick dinner. The marinade was freat . Made for Holiday tag.
  2. Jamilahs_Kitchen
    For me this worked out perfect delicious and easy. I passed on the salt and added some Mrs Dash, Parmesean Cheese and Hot Pepper flakes to the Bread crumb mixture. My hubby loved these and so did I. Thanks !
  3. Bliss
    This was very good. I love garlic, but it was not overpowering. I did have to add more salt after the chicken fried, because it needed more. It was nice and juicy and very tasty. It's certainly a keeper.
  4. SkinnyMinnie
    This is my first PAC recipe and I was in no way upset about it!! What a GREAT chicken finger recipe!! Everyone in the house gave this one 5 starts!!! A friend of my DSS asked to stay for dinner when he found out we were having chicken fingers, and he was not disappointed!! The garlic flavor was great and the chicken was tender and juicy!! Thank you for sharing a GREAT recipe!!
  5. Lvs2Cook
    These were excellent! I did do a bit of an oops ~ as usual, I didn't read the recipe all the way through and totally missed the part about marinating the strips for a couple of hours. I just let them sit in the mixture while I was heating up the oil and they came out fine and tasted wonderful. The recipe was very easy to make. Thanks for posting a keeper!



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